Apricot Strudel
Recipe: #15068
October 24, 2014
Categories: Desserts, Hazelnut, Apricot, Australian, Baby Shower, Brunch, Christmas, Mothers Day, Oven Bake, Diabetic, Vegetarian, Canned Fruit, Kosher Dairy, more
"This is from the Diabetes Australia The Diabetes Cookbook and is in response to a request for diabetic recipes with nuts. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (171.6 g)
- Calories 202.3
- Total Fat - 4.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.1 mg
- Sodium - 93.4 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 3.3 g
- Sugars - 8.4 g
- Protein - 2.7 g
- Calcium - 31.2 mg
- Iron - 1.3 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200 degree celcius (180 degree for fan-forced).
Step 2
Grease oven tray.
Step 3
Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
Step 4
Stack pastry sheets, brushing each lightly with milk as you layer them.
Step 5
Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
Step 6
Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
Step 7
Place seam side down on prepared tray.
Step 8
Bush strudel with remaining milk.
Step 9
Bake uncovered for about 25 minutes or until lightly browned.
Step 10
Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.
Tips
No special items needed.
0 Reviews
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